These fresh spring rolls pack crispy, marinated baked tofu and a colorful medley of vegetables into soft rice paper wrappers, all served alongside a creamy peanut dipping sauce. They're light but satisfying, with a balance of textures — crunchy vegetables, tender tofu, and a smooth, tangy sauce — that makes them ideal for a light lunch or snack.

Watch the full recipe video here

Tips for Working with Rice Paper Wrappers

Rice paper can be intimidating the first time around, but the technique is simple once you get the timing down. Soak each wrapper for only 10–15 seconds — just until pliable, not fully soft — since it continues to soften after you remove it from the water. Over-soaking makes the wrapper too delicate to roll without tearing.

Ingredients

• 1 carrot, cut into sticks or grated
• 1 red bell pepper, cut into sticks
• 2 Hass avocados, sliced
• 2 Persian cucumbers, cut into sticks
• 3–4 green onion stalks, finely chopped
• A bunch of cilantro, chopped
• Iceberg lettuce, torn into smaller pieces
• 1 lb firm tofu, cut into thick rectangles
• Rice paper wrappers (about 12)

For the tofu marinade:

• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp vegan oyster sauce
• 1 tsp rice vinegar
• 1 tsp dried ginger
• 2 tbsp cornstarch

For the dipping sauce:

• ¼ cup soy sauce
• 1 tsp agave syrup
• 1 tbsp rice vinegar
• 1 tsp roasted sesame oil
• 1 tbsp freshly grated ginger
• Peanut butter, to taste (smooth, unsalted)

How to Make Vegan Tofu Spring Rolls

1. Marinate and bake the tofu.
Combine the soy sauce, sugar, vegan oyster sauce, rice vinegar, dried ginger, and cornstarch in a bowl to make the marinade. Add the tofu pieces and coat well. Marinate for a few hours or overnight for the best flavor, then bake at 420°F (215°C) for about 30 minutes, until golden and slightly crispy.

2. Prep the vegetables.
Wash and pat dry the lettuce, tearing it into bite-sized pieces. Finely chop the green onions and cilantro and mix together in a bowl. Slice the avocado into thick pieces, and cut the carrot, bell pepper, and cucumbers into sticks (or grate the carrot for a softer texture).

3. Soften the rice paper.
Fill a shallow bowl with enough water to submerge the wrappers. Soak each one for 10–15 seconds until just softened, being careful not to over-soak.

4. Assemble the rolls.
Lay the softened wrapper flat. In the center, place 2 pieces of baked tofu, a few veggie sticks, a spoonful of the cilantro-green onion mixture, and a few pieces of lettuce. Fold in the top and bottom of the wrapper, then fold in one side and roll tightly around the fillings. Repeat with the remaining wrappers and fillings.

5. Make the dipping sauce.
Whisk together the soy sauce, agave syrup, rice vinegar, sesame oil, and grated ginger in a small bowl. Add peanut butter to taste, mixing until smooth and creamy, and adjust seasoning as needed.

Recipe Tips

• Practice makes perfect: Don't worry if your first few rolls aren't tight or neat — the technique gets easier with each one.
• Swap the veggies: Shredded cabbage, zucchini, or sweet corn all make great additions or substitutions.
• Save time: Pan-fry the tofu instead of baking it for a quicker version of this recipe.
• Serve fresh: These rolls are best eaten right away, though they can be refrigerated for a few hours if needed.

Frequently Asked Questions

Why is my rice paper wrapper tearing?
This usually means it was over-soaked. Aim for just 10–15 seconds in the water — it will continue to soften slightly after you remove it.

Can I make these spring rolls ahead of time?
They're best fresh, but can be stored in the fridge for a few hours before serving — wrap them tightly to prevent the rice paper from drying out.

Can I bake the tofu ahead of time?
Yes, bake it a day in advance and store it in the fridge, then use it cold or gently reheated when assembling the rolls.